Golden, Crispy Wellington with a Hearty Lentil Core

This vegan Wellington is a hearty, plant-based twist on a classic dish, packed with lentils and colorful vegetables wrapped in golden, flaky puff pastry. The filling is rich in flavor, with sautéed onions, garlic, carrots, red bell pepper, celery, and sunflower seeds seasoned with sage and black pepper.

The lentils are the star here, but their texture can vary depending on the type you use. For best results, give the cooked lentils a light mash with a fork or blender—just enough to help them bind together without turning into a puree. This prevents the filling from being too crumbly and keeps it intact when sliced. However, if your lentils naturally hold their shape well, you might not need to blend them much at all.

Since this Wellington features a generous amount of lentils, it can be on the drier side. Pairing it with a flavorful sauce is essential to elevate the dish. A creamy tahini dressing or your favorite sauce will add moisture and balance to each bite, making it even more satisfying.

The puff pastry adds a delightful crunch, contrasting with the soft, earthy filling inside. Brush the pastry with plant-based milk for a beautifully golden and crispy crust. To add a decorative touch, lightly score the surface into a diamond pattern before baking—but don’t cut too deep to keep the pastry intact.

Perfect for special occasions or a cozy dinner, this vegan Wellington is a showstopper that looks as good as it tastes. I specifically made this dish for Christmas menu so consider giving it a go during the holiday season! It’s hearty, wholesome, and sure to impress anyone at the table. Serve it with roasted vegetables or a fresh salad for a complete meal.

You will need:

1 sheet of puff pastry (thawed, plant-based, about 250 g.)
1 tablespoon of olive oil
1 medium onion
3 garlic cloves
80 g. carrot
80 g. red bell pepper
50 g. celery stalk
120 g. lentils (uncooked)
500 ml. water (for the lentils)
60 g. unsalted, shelled sunflower seeds
¼ teaspoon of black pepper
1 teaspoon of dried sage
0.5 teaspoon of Himalayan pink salt
2 tablespoon of plant-based milk (for brushing the pastry)

Preparation

Rinse the lentils and place them in 500 ml. of boiling water. Cook over medium heat for 20–25 minutes until soft. Depending on the type of lentils, they may remain too firm. If they’re still very crumbly, mash them slightly with a fork or blender to help them bind, but not into a smooth paste.
Chop the sunflower seeds into smaller pieces using a knife. Chop all veggies into small pieces, shred the carrots.
Heat 1 tablespoon of oil in a pan. Add the chopped onion, garlic, celery, bell pepper, and grated carrot. Sauté for a few minutes until soft and starting to brown.

Mix in the cooked lentils, sunflower seeds, sage, black pepper, and salt. Set aside to cool.
Preheat the oven to 200°C.
Roll out the puff pastry, if needed, to a thin layer (3–4 mm thick).

Place the cooled lentil mixture in the center of the pastry, shaping it into a loaf along the length of the pastry.
Fold the pastry over the filling, sealing the edges, and place it seam-side down on a baking sheet lined with parchment paper. Shape it like a loaf of bread.
Lightly score the surface in a diamond pattern without cutting through.
Brush the entire pastry surface with plant-based milk.
Bake for 25–30 minutes or until the pastry is golden and crispy.